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  1. chefadamg

    Help! Whelks!

    I've cooked quite a few welks from Long Island. They dont respond well to medium to long cooking. I used to flash them for about 30 seconds to 1 minute and cool in ice water...generally that would lead to a cold preparation. The flavor is quite nice..treat them like a chilled conch..they respond well to lime juice, olive oil and fresh herbs.
  2. Just a heads up. Ddartagnan has in stock some INCREDIBLE abalone mushrooms this week. Nice and large..about a pound each..maybe a bit less. I just snapped up a case for a wine dinner I'm doing this weekend. Thought I'd give everyone a heads up..I am NOT affiliated w/ Dartagna but purchase quite a bit from them.
  3. Hmmm..people DO in fact cure Kobe beef. Ask the French Laundry.And real Kobe is readily available here in the NYC area. I wouldnt cure a whole strip loin..as that would feed a major NY restaurant for a month or so. I've started w/ a 3# piece of A5 Kobe.(A5 on the Japanese quality score not the BMS scale) About 700 bucks. It cured for 7 days in salt and sugar w/ a few spices.... and has been hanging for a couple of weeks. I thought about the fat content and made the decision that I would go ahead and see how it goes. Remember that sausage has a VERY high fat content as well..and cures rather well if you've ever had a nice salami. I'll snap some picks of the finished product.
  4. Well...Im not sure it's going to happen any time soon. I saw Stephanie this week in Southampton. I'm a private chef and got a chance for a short chat. Shes doing the "private chef" thang as well...for a family in NY City. Once she gets the taste of the "good life"...she might not go back. Anywhoo...she said she's working on the restaurant...but nothing solid yet. I wish her all the best...it was cool to meet her.
  5. Lookng to cure a nice piece of Kobe striploin for a wine dinner at Sothebys at the end of next month. Had a nice "air" dried Kobe beef at The French Laundry last month and thought Id give it a try. Any recomendations on a recipe? I'm looking at a few basic bresaol recipes but they contain red wine. Thinking of using the basic recipe w/ out the wine, as Id prefer not to discolor the Kobe. I dont want to "pastrami" it or use any flavor detracting methods...just a nice dry cure of some sort. Any other ideas or recipe recomendations?
  6. Hadnt heard about this one until I picked up this weeks Hamptons Magazine. Sam Talbot from Top Chef is running the kitchen. A small 32 room upscale hotel in Montauk. Checked the web site but not much info on the restaurant yet. Anyone eaten there yet? I think I'll check it out tonight and I'll update later. Hamptons Magazine talked it up pretty nicely..a few dishes: -Lump crab ceviche w/ blueberry, ginger and popcorn -sweet corn a la plancha w. peekytoe crab and marinated nectarine -seared scallop w/ pickled melon,ricotta salata and chimichurri -coffe rubbed beef tenderloin w/ cappachino butter and spiced broccoli rabe -truffle brownie w/ mint choc chip ice cream
  7. Just a heads up to those who might be looking for manni olive oil and dont want to spend the 460 dollars to import therir own. Tim at Hampton Prime Meats in Southampton has started to stock Manni. You can buy it by the bottle, which is 1/10th of a liter..about 45 bucks I think.
  8. Southampton and Hampton bays may be a bit far away for you but I can vouch for Cor J's in Hampton Bays..incredible local selection and they bring in everything from Monterey sea urchin to geoduck for me when I need it. Southampton Prime Meats just opened up a new shop. Tim stocks rabbits, squab, Ibericao jamon etc..I had 2 beatifull whole spring lambs last week..incredible. Hell order what you need. As a side note..he also stocks Manni olive oil, a real bargain in my opinion
  9. chefadamg


    Well..finally purchased a fresh Canadian Porcelet. I bought only 1/2 of the whole pig...Basically a milk fed young pig..about 80 pounds..Direct from Dartagnan. Looking forward to preparing and tasting. I'll update later w/ prep pics and final dishes. Any recomendations? Have a bone in front shoulder, bone in leg and center. http://forums.egullet.org/uploads/12089814..._5983_43176.jpg http://forums.egullet.org/uploads/12089814..._5983_41093.jpg http://forums.egullet.org/uploads/12089814..._5983_37227.jpg
  10. You might want to try Restaurant Associations..I'm certain all states have them. Also..good "old fassioned" US mail might be the most cost effective way of reaching the masses. A nice effectively written mailer would work magic w/ little effort. Also..as a side note. There seems to be a need for a web based restaurant "owners association" for the exchange of ideas and information.
  11. hmmmm...I wish him all the luck in the WORLD. And I hope I dont offend anyone w/ the following remarks: As a chef myself, and based what I saw on the show.. I'll wager it will be out of business in under 18 months. WHY.... OHHHH WHY would anyone want to bankroll a chef of average talent in what I would term an almost guaranteed failure? Matter of fact...we should start to track what I believe is 8 restaurants from Top Chef contestants. Any guesses on a failure rate?
  12. chefadamg

    Pommes Souflee

    I think for most restaurants...labor can be pointed in another direction.
  13. chefadamg

    Pommes Souflee

    haha...try them...its a great product. Im not suggesting high end restaurants charge 12 bucks an order for them..but they have a place in the industry.
  14. chefadamg

    Pommes Souflee

    Well...it is a fact that THEEEEEE Thomas keller uses frozen fries in his Bouchon restaurants. A fact that will hurt a few of his followers Im sure.
  15. chefadamg

    Pommes Souflee

    Well...had a visit from my local foodservice professional. He dropped off of a box of FROZEN potatoes. "what the hell is this?" I asked. By GOD it was little potato slices...and guess what happens when you fry them at 375 degrees? Oooo..perfect pommes souflee...AND they ALL puffed magically and were great. It's a hell of a product...just sliced potato, pre cooked like the usuall pommes souflee and then quick frozen for your pleasure. Anyone else out there get these yet?
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